{"id":973,"date":"2010-08-24T10:39:29","date_gmt":"2010-08-24T17:39:29","guid":{"rendered":"http:\/\/foodiddy.wordpress.com\/?p=973"},"modified":"2010-09-30T07:53:06","modified_gmt":"2010-09-30T15:53:06","slug":"green-grape-heirloom-and-avocado-gazpacho","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=973","title":{"rendered":"Green Grape Heirloom and Avocado Gazpacho"},"content":{"rendered":"

I’m finally at the end of the Tomato Summer Tour 2010. The last recipe of the evening was Green Grape Heirloom Tomato and Avocado Gazpacho<\/strong>.<\/p>\n

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I know lots of bloggers eat and make gazpacho on a regular basis, so I was excited to see what this option would taste like. I’ve ordered gazpacho in restaurants, just never made it myself. Now I’m kicking myself – it’s so dang easy to make and perfect for a hot weather\/summer meal.<\/p>\n

The Ingredients:<\/strong><\/p>\n

<\/strong>\"\"<\/p>\n

25-30 Green Grape Heirloom Tomatoes
\n2 Cucumbers \u00a0– peeled, seeded, and diced
\n2 Limes – juiced
\n1\/2- 1 Cup Chicken or Veggie Stock – Chef Terese used Chicken – I’d use veggie to make it vegetarian.
\n1\/2 Cup Fresh Cilantro Leaves
\n1 Small\u00a0Jalape\u00f1o
\n2 Green Onions – sliced, including green tops
\n2 Ripe Avocados – add extra virgin olive oil if the avocados aren’t ripe enough – it makes them creamier.
\nSalt and Pepper to taste – 1\/2 a teaspoon at least
\nCroutons, Cilantro and Extra Virgin Olive Oil for garnish<\/p>\n

Directions:<\/strong>
\nIn a blender, puree cucumbers, tomatoes, lime juice, 1\/2 cup broth, 1\/2 cup cilantro leaves,\u00a0jalape\u00f1o, green onions, and 1 of the\u00a0avocados, diced. Season to taste, with salt and pepper. Cover and refrigerate for about 2 hours or until the next day.<\/p>\n

To serve, thin gazpacho with additional broth if desired. Dice remaining avocado finely and add to gazpacho base. Pour into bowls and garnish with cilantro leaves and croutons and top with a swirl of extra virgin olive oil.<\/p>\n

\"\"<\/p>\n

I really liked it. Kristen, my cooking class partner in crime, would have rather had tortilla chips to dip into it. \u00a0She isn’t a fan of cold soups in general, but in her defense, it did taste a little like salsa verde. It was pretty acidic and everyone at the table stopped eating after 3-4 spoonfuls.<\/p>\n

I’ve seen green, white, red – smooth, thick and chunky gazpacho soups. Some recipes use bell peppers, onion, lemon, and other fruits. I guess it’s like other soup recipes, lots and lots of variations.<\/p>\n

Do you have a favorite gazpacho recipe to share?<\/p>\n","protected":false},"excerpt":{"rendered":"

I’m finally at the end of the Tomato Summer Tour 2010. The last recipe of the evening was Green Grape Heirloom Tomato and Avocado Gazpacho. I know lots of bloggers eat and make gazpacho on a regular basis, so I was excited to see what this option would taste like. I’ve ordered gazpacho in restaurants, … <\/p>\n

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